3 anchovies ground with mortar & pestle with 3 garlic cloves
30 fresh garlic cloves, sliced
2 stalks scallion, well chopped
1 pound mushrooms , sliced (not too thin)
3 Tablespoons unsalted butter
2 Tablespoons chickpea flour
1 cup beef broth (low sodium)
1 cup red wine (buy low cost red wine)
1 Tablespoon Dijon mustard
1 cup sour cream
1 Tablespoon fresh thyme, well chopped
1 Tablespoon fresh rosemary, well chopped
1 Tablespoon fresh parsley, well chopped
2 Pinches black pepper (to your taste)
2 Pinches chili flakes (to your taste)
Use medium wide egg noodles
Chopped chives , for garnish (optional)
1. Boil the wide noodles in (low sodium) beef broth, then save the beef broth for the Stroganoff recipe.
2. Do all your chopping, slicing, grinding, cutting
3. If you want to flatten the steaks to about 1/3 thick, use a rolling pin. Then slice into approximately 1/5 strips. Or simply cut into strips as long or short as you like. This recipe usually has strips and not chunks of meat.
4. Sprinkle the steak strips with pinches of pepper and chili flakes
5. Heat 1 Tablespoon oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Immediately remove onto a plate. Don't worry about raw pieces, they will be cooked again. If you bought an expensive cut of beef, all the more reason, to brown the meat quickly, then remove from heat to a plate.
6. Add remaining 1 Tablespoon oil and repeat with remaining beef. Set aside the seared beef strips. Use the same pan for the next step.
7. Turn heat down to medium high. Add butter, melt. Then add onions and garlic, cook for 1 minute, while stirring, then add mushrooms.
8. Add all chopped herbs and stir in. Save some chopped parsley for garnish later, with the chives.
9. Cook mushrooms until golden. Scrape bottom of fry pan to get all those tasty bits off and incorporated, so the gravy becomes delicious.
10. Next, add flour, cook, stirring, for 1 minute.
11. Add 1 cup of the beef the broth while stirring. Once incorporated, add slowly while stirring, the cup of red wine.
12. Now, add sour cream and mustard, stirring until incorporated.
13. Bring to a simmer, then reduce heat to medium low, until it thickens. This is your gravy, so get it to the consistency you want. I would say about 3 to 5 minutes.
14. Finally, add all the beef back in, including any juice on the plate. Simmer for 1 minute, then remove from stove immediately.
Serve over medium-width egg noodles, or pasta or rice, sprinkled with parsley and chives if desired.